or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi Everyone
New Posts  All Forums:Forum Nav:

Hi Everyone

post #1 of 2
Thread Starter 

Great Site!.  Lots of fantastic information and I appreciate how much support the members offer here.  

 

I live in Spring Texas.  I was a chemist and an engineer.  Turned culinary and became an executive chef.  Probably use more engineering and chemistry in the kitchen then I ever did in the chemical industry.

 

I now am full time caterer doing weddings and corporate events.  While I do many cuisines, here in Texas, one has to offer Barbecue.

 

I have a small pit, LOL.  actually it's 27 foot long and weighs about 7200 pounds.

 

 

I have cooked 50 briskets on it once and still had a little room left.

 

I am just beginning to do dry curing, to make my own hams, prosciutto, salami,...

 

I look forward to exploring this site more.   Thanks to everyone who have made this site possible.

post #2 of 2

 

texas.gif  Good morning and welcome to the forum, from a hot & humid day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

 

Nice Rig !!

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi Everyone